Lettuce Soup

Ingredients

• Chop up a soft green lettuce
• with some butter
• and sugar
• a few drops of Tarragon vinegar
• Add a teaspoonful of flour
• Break an egg over it all
• pour on some weak broth
• add a wine-glass of cream

Method

1. 1

   Stew chopped lettuce with butter, sugar, and vinegar.

2. 2

   Stir continuously to avoid burning.

3. 3

   Add flour, egg, and broth.

4. 4

   Serve with fresh bread and cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 34. The excerpt below is the record exactly as published.

LETTUCE SOUP. Lettuce Soup. Chop up a soft green lettuce, and stew it with some butter, sugar, and a few drops of Tarragon vinegar {really a few drops ; not more than thirty). Keep stirring, and do not let it burn ; but do not mind that the lettuces lose their green colour. Add a teaspoonful of flour, with pepper and salt. Break an Qgg over it all, and pour on some weak broth. Serve with some dice of bread fresh cut into the tureen, and add a wine-glass of cream just before serving. Brunoise Soup, No. 2. Lettuces cut into tiny ribbon-like pieces and stewed as above, form the principal charm of a soup that would otherwise only be distinguished from a Julienne by the fact that the vegetables are cut into small dice. Clear Lettuce Soup. Clean and strain and trim the lettuce, which should be of the long narrow-leaved sort. Fold neatly in three, and tie ; stew with butter and sugar

Cook this with the app: pantry check, scaling, and the assistant.